Ingredients (Serves 4)
Shrimp - 1 pound, deveined
Red onion - 1 medium, finely chopped
Garlic - 3 cloves, minced
Tomato - 2 medium, finely chopped
Curry leaves - 10, optional
Whole dried chillies - 4
Sugar - 1 tsp
Salt - To taste
Butter - 1 tbsp
Canola oil - 1 tbsp
For the spice paste
Chilly powder - 1 tsp
Garam masala powder - 1/2 tsp
Ginger - 1 inch, chopped
Garlic - 3 cloves
Rice wine vinegar - 2 tsp
Method
1. Blend the spice paste ingredients in a mixer / small food processor. Set aside.
2. Salt the shrimp lightly and set aside for at least 15 - 20 minutes.
3. Heat oil in a pan. Fry the dry red chillies until brown. Add onions, little salt and saute over medium-high heat until brown. Add the chopped garlic, sugar and fry for a minute. Add the curry leaves, if using and the tomatoes. Cook until the tomatoes loses some of their moisture. Add the ground spice paste. Cook until their raw smell is gone and oil starts separating.
3. Meanwhile melt the butter in a frying pan over medium heat and saute the shrimp until firm and pink, takes about 6 - 7 minutes or so depending on their size. Add the fried shrimp to the sauce and mix well. Cook for 1 - 2 minutes. Switch off and serve with plain rice or even chapatis.
Recipe Courtesy - Indian Home Cooking by Suvir Saran
